Ingredients

• 1 ½ pound shrimps, peeled and deveined
• 1 red onion, sliced
• A bundle of Asperagus
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 2 zucchini, cut into noodles
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp salt

Add for Phase 2 if test for:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tsp chili powder
• 1/2 tsp paprika
• ¼ tsp black pepper
• lime wedges, for serving

Directions:

• Preheat oven to 450ºF.
• In a bowl add the shrimps, bell peppers, red onion, chili powder, garlic powder, onion powder, ground cumin, paprika, black pepper, half of minced garlic, 1 ½ tablespoon of olive oil and ½ teaspoon of salt and toss to combine.
• Spread the shrimps, bell peppers and onion into an even layer covering about 2/3 of the baking sheet. (see note)
• In the same bowl add the zucchini noodles, remaining minced garlic, 1 ½ tablespoon of olive oil and ½ teaspoon of salt and toss to combine.
• Transfer the zucchini noodles to the remaining space on the baking sheet. (see note)
• Bake in preheated oven for 10-12 minutes or until the shrimps are cooked through.
• Divide the zucchini noodles evenly between serving plates and top with shrimps and vegetables.
• Serve with lime wedges.